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Beef Sliders with Kimchi


For the kimchi:

1 head Chinese cabbage

½ cup green onions, green parts only, julienned

½ cup carrots, julienned

2 tablespoons salt

⅔ cup sugar, divided

20 cloves garlic, peeled and chopped

⅓ cup fresh ginger, peeled and chopped

½ cup gochujang

1⅓ tablespoons fish sauce

1⅓ tablespoons soy sauce

⅔ tablespoon salted shrimp

For the sliders:

4 (4-ounce) beef patties

Salt and pepper to taste

4 brioche slider buns, buttered

¼ cup kimchi, finely chopped

¼ cup chopped smoked bacon

¼ cup mayonnaise


1. Make the kimchi: Cut cabbage in half lengthwise, then cut crossways into 1-inch pieces. In a large bowl, toss with onions, carrots, salt, and 1 tablespoon sugar. Refrigerate for 30 minutes.

2. Meanwhile, in a blender, combine garlic, ginger, gochujang, fish sauce, soy sauce, shrimp, and remaining sugar. Process into a paste, then add water, 1 tablespoon at a time, until thinned. Aggressively massage mixture into vegetables, then pack into a glass container, cover, and let ferment until bubbles subside, about 5 days. Transfer to a clean container and refrigerate for 2 days before eating.

3. Make the sliders: Season patties with salt and pepper and cook in a skillet or on a grill to desired internal temperature. Lightly toast buns, then top with patty, kimchi, bacon, and mayo.

From Irene’s Takes Texas’ Diner Scene Global.

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